Prep Time
15 MIn
Cook Time
20 MIN
Total Time
35 MIN
Servings
6
Ingredients
For the meatballs:
- 2 large eggs
- 3/4 cup panko bread crumbs
- 1/2 bunch green onions, thinly sliced
- 3 cloves garlic, minced or grated
- 1 inch fresh ginger, minced or grated
- 1 1/2 Tbsp low sodium soy sauce
- 2 tsp sriracha or Sambal Oelek
- 2 tsp sesame oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 lbs ground American lamb
- 3 Tbsp Vegetable oil, for browning
For the glaze:
- 3/4 cup Hoisin sauce
- 1/3 cup low sodium soy sauce
- 2 tsp chili crisp
- 3 Tbsp rice vinegar
- 1 tsp fresh ginger, minced or grated
- 1/3 cup honey
For garnish:
- Toasted sesame seeds
- More chili crisp
- Thinly sliced green onion
Directions
1. Make meatballs:
Crack the eggs into a large mixing bowl and use a fork to whisk until smooth. Add in the bread crumbs and stir until the crumbs are saturated. Add the remaining meatball ingredients to the bowl and mix with a spatula or clean hands.
2. Form meatballs:
Add the vegetable oil to a large cast iron or nonstick skillet over medium-high heat. Use a 1-2 tbsp melonballer to form meatballs and place onto a parchment lined pan or plate.
Once all the meatballs are formed, place meatballs onto the hot pan and brown on all sides.
3. Meanwhile, mix glaze:
Add all the ingredients for the glaze into a small mixing bowl and stir until honey is dissolved.
4. Cook with glaze:
When the internal temperature of the meat reaches about 150°F, pour the glaze over the meatballs and gently stir to coat while the glaze thickens. Be sure that the meatballs reach an internal temperature of 160°F before serving.
5. Serve:
Serve the meatballs over rice, noodles or with toothpicks for a delicious appetizer. Top with more chili crisp, toasted sesame seeds and sliced green onion.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
I made this following all instructions, but baking in the oven at 375 degrees for 25 minutes then finishing in a pan with the sauce. I found the meatballs were tasty on their own, but the sauce overwhelmed the taste of lamb.